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STANDARD METHODS FOR APIS MELLIFERA HONEY RESEARCH
Muradian, Ligia Bicudo de Almeida et al. | Date Issued: 2020
Author
Muradian, Ligia Bicudo de Almeida
Barth, Ortrud Monika
Dietermann, Vicent
Eyer, Michael
Freitas, Alex da Silva de
Martel, Anne-Claire
Marcazzan, Gian Luigi
Marchese, Carla Marina
Mucignat-Caretta, Carla
Pascual-Maté, Ana
Reybroeck, Wim
Sancho, M. Teresa
Sattler, José Augusto Gasparotto
Affilliation
Universidade de São Paulo. Escola de Ciências Farmacêuticas. São Paulo, SP, Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Rio de Janeiro, RJ, Brasil.
Agroscope Swiss Bee Research Centre Bern, Switzerland
Agroscope Swiss Bee Research Centre Bern, Switzerland
Universidade Federal Fluminense. Instituto de Geociências. Niterói, RJ, Brasil.
Sophia Antipolis Laboratory. Honeybee Pathology Unit. ANSES, Sophia, France.
CREA – Council for Agricultural Research and Economics. Research Centre for Agriculture and Environment. Bologna, Italy.
Red Bee Honey, American Honey Tasting Society. Weston, FL, USA.
Department of Molecular Medicine. University of Padova. Padua, Italy.
Departamento de Biotecnologıa y Ciencia de los Alimentos, Nutricion y Bromatologıa. Universidad de Burgos, Burgos, Spain / Facultad de Ciencias de la Salud, Universidad Isabel I,. Spain.
Research Institute for Agriculture, Fisheries and Food; Technology and Food Science Unit. Melle, Belgium.
Departamento de Biotecnologıa y Ciencia de los Alimentos, Nutricion y Bromatologıa. Universidad de Burgos, Burgos, Spain.
Universidade de São Paulo. Escola de Ciências Farmacêuticas. São Paulo, SP, Brasil.
Abstract
Honey is an important food for man and has been used as a natural sweetener since ancient times. It is a viscous and aromatic product made by honey bees using the nectar of flowers or honeydew. Honey is composed of a complex mixture of carbohydrates and other substances such as organic acids, amino acids, proteins, minerals, vitamins, lipids, aroma compounds, flavonoids, pigments, waxes, pollen grains, several enzymes, and other phytochemicals. This chapter presents some properties of Apis mellifera honey as well as the main methods of honey analysis. All methods are based on specialized literature, including the Codex Alimentarius, AOAC, and publications of the International Honey Commission. Herein, we describe methods related to honey authenticity, botanical origin, geographical origin, physicochemical analysis, radioentomology, pesticide and antibiotic contamination, chemotherapeutics, and sensory analysis. All methods are described in a step-by-step model in order to facilitate their use.
xmlui.dri2xhtml.METS-1.0.item-abstractes
La miel es un alimento importante para el hombre y se ha utilizado como edulcorante natural desde la antig€uedad. Es un producto viscoso y arom atico hecho por las abejas de la miel usando el n ectar de las flores o el roc ıo de miel. La miel est a compuesta por una mezcla compleja de carbohidratos y otras sustancias como acidos org anicos, amino acidos, prote ınas, minerales, vitaminas, l ıpidos, compuestos arom aticos, flavonoides, pigmentos, ceras, granos de polen, varias enzimas y otros fitoqu ımicos. En este cap ıtulo se presentan algunas propiedades de la miel de Apis mellifera, as ı como los principales m etodos de an alisis de la miel. Todos los m etodos se basan en literatura especializada, incluido el Codex Alimentarius, AOAC y publicaciones de la Comision Internacional de la Miel. A continuaci on, describimos m etodos relacionados con la autenticidad de la miel, el origen bot anico, el origen geogr afico, el an alisis fisicoqu ımico, la radioentomolog ıa, la contaminacion por pesticidas y antibi oticos, la quimioterapia y el an alisis sensorial. Todos los m etodos se describen en un modelo paso a paso para facilitar su uso.
Keywords in Portuguese
Apis mellifera
Mel
Análise físicoquímica
Autenticidade do mel
Origem botânica e geográfica
Radioentomologia diagnóstica
Pesticidas
Sensorial
Antibióticos e quimioterápicos
 
Keywords
Apis mellifera
Honey
Physicochemical analysis
Honey authenticity
Botanical and geographical origin
Diagnostic radioentomology
Pesticides
Sensory
Antibiotics and chemotherapeutics
 
Publisher
Taylor & Francis
Citation
MURADIAN, Ligia Bicudo de Almeida et al. Standard methods for Apis mellifera honey research. Journal of Apicultural Research, v. 59, n. 3, p. 1-62, 2020.
DOI
10.1080/00218839.2020.1738135
ISSN
0021-8839
Notes
Acesso aberto em 05/08/2020 - https://www.tandfonline.com/doi/pdf/10.1080/00218839.2020.1738135